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Italian Zucchini Casserole Recipe

Italian Zucchini Casserole Recipe photo by Taste of Home

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Compliments crop us as fast as zucchini vines when folks sample this casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

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Italian Zucchini Casserole Recipe

Prep: 35 min. Bake: 30 min.

Yield: 6-8 Servings

35 30 65

Ingredients

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

Directions

In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini.
Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 174 calories, 9 g fat (3 g saturated fat), 10 mg cholesterol, 576 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Italian Zucchini Casserole in Taste of Home August/September 1996, p33

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Italian Zucchini Casserole

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Reviewed on Apr. 17, 2013 by dollydimples

I thought this was a good side dish. I did not have any shredded mozzarella so I used asiago instead. I think next time I might use crushed tomatoes instead.

Reviewed on Aug. 18, 2012 by nicholsa

This is our "go-to" zucchini recipe when the garden is overloaded with zukes , and sometimes in the winter when we need to remember the tastes of summer. When tomatoes are plentiful, we use fresh rather than canned. Thanks very much!

Reviewed on Aug. 18, 2012 by nicholsa

Reviewed on Oct. 22, 2010 by kitkatkiss18

This was a delicious casserole! My whole family loved it and we will be making it again.

Reviewed on Dec. 14, 2009 by ProblemChild

This is a great casserole. I made it for my Mom this weekend & she went back for 3 helpings. She said she was so full she couldn't even touch the chicken I made to accompany it!! The only small change I made to the recipe was I used 2 cloves of minced garlic rather than one. I also used Italian diced tomatoes, a Romano/Parmesan blend and Italian Blend Shredded cheese. Turned out beautifully. Thank you so much to Kimberly for posting this recipe!! I'll be making it again for our Italian Themed Christmas dinner this year!!